- Level
- easy
- Prep Time
- 5 min
- Total Time
- 50 min
- Serves
- 10
Ingredients
- 2 lb
- yellow-fleshed potatoes, peeled, cut into medium chunks
- 1 kg
- 1/4 cup
- mayonnaise
- 60 mL
- 1 cup
- low-fat sour cream
- 250 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1 tsp
- chili powder, plus more for garnish
- 5 mL
- 5 slices
- Naturally Smoked Bacon, cooked and crumbled
- 1/2 cup
- finely diced red pepper
- 125 mL
- 1/2 cup
- finely chopped green onions, divided
- 125 mL
- 1/4 cup + 1 tbsp
- shredded Monterey Jack Cheese, divided
- 60 mL + 15 mL
Directions
- Step 1
- Place diced potatoes in a large pot and fill with cold water. Bring water to a boil and cook potatoes until tender when pierced with a fork, 18 to 20 min. Drain and cool.
- Step 2
- Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard and chili powder. Add cooled potatoes and gently toss. Add bacon, red pepper, 1/4 cup (60 mL) green onions and 1/4 cup (60 mL) cheese and gently toss again. Cover and chill until cold, about 20 min. Garnish with remaining green onions, cheese and a sprinkle of chili powder.
Nutritional Facts
- Per:
- Calories:
- 190
- Fat:
- 9
- Saturated Fat:
- 3
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 19
- Fibre:
- 1
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 20 mg
- Protein:
- 7
- Iron:
- Sodium:
- 290 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
